Recipe: Katie Chin's Thai Chicken Lettuce Cups

Chef Katie Chin showed guests at the 2013 White House Easter Egg Roll how to make these Thai Chicken Lettuce Cups.

Serves 4

Ingredients:

2 tablespoons oil

2 teaspoons peeled and minced fresh ginger

1 garlic clove, minced

1 tablespoon minced lemongrass

1/2 pound ground chicken

1/4 cup canned chopped water chestnuts, rinsed and drained

1/4 cup finely chopped white button mushrooms

1 tablespoon finely chopped fresh cilantro

1 tablespoon finely chopped green onion, white and green parts

1 tablespoon fish sauce (nam pla)

salt and freshly ground black pepper to taste

8 large butter lettuce leaves

Directions:

Heat the oil in a wok or skillet on moderately high heat. Add the ginger, garlic and lemongrass and stir-fry until fragrant, about 30 seconds. Add the ground chicken and stir-fry for 4 minutes. Add the water chestnuts and mushrooms and stir-fry for 2 minutes.

Add the cilantro, green onion, fish sauce and stir-fry for 30 seconds. Season to taste with the salt and pepper. Transfer to a serving bowl

Serve chicken mixture with lettuce leaves and allow guests to form their own wraps.